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Chicken and Rice Lunchroom Bake
Rachel Kim

Chicken and Rice Lunchroom Bake

A single 9-by-13-inch home dish replaces the deep steam-table pan for this soft rice, diced chicken and mild gravy casserole. Using cooked chicken keeps the meat safe and evenly distributed, while hot broth gives the rice a head start. Peas and carrots add the familiar small cubes of color without turning it into a vegetable-heavy casserole.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 cups cooked diced chicken
  • 1 1/2 cups long-grain white rice rinsed
  • 3 cups hot low-sodium chicken broth
  • 1 can 10.5 oz condensed cream of chicken soup
  • 1 cup whole milk
  • 1 tsp onion powder
  • 1/2 tsp poultry seasoning
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 cups frozen peas and carrots
  • 2 tbsp melted butter

Method
 

  1. Heat oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Whisk hot broth, soup, milk, onion powder, poultry seasoning, salt and pepper in the dish.
  3. Stir in rice, chicken and peas and carrots and drizzle butter over the top.
  4. Cover tightly with foil and bake for 35 minutes.
  5. Stir once, re-cover and bake 10 to 15 minutes more until the rice is tender.
  6. Rest covered for 10 minutes before serving.